Homemade Cheese Chicken Lasagna

by Dua Writer
Cheese Chicken Lasagna

Today I will share how to make cheese chicken lasagna at home. This creamy lasagna uses two different types of sauces. Which is the red tomato sauce and white cream cheese sauce. I’m going to share with you a super creamy cheese lasagna recipe. It is one of the earliest pasta varieties, lasagna is made of very long, flat sheets. A dish from Italy comprised of layered layers of lasagna mixed with fillings is also known by either word.


  • 9 Lasagna sheets
  • 3 cups of cheese
  • 1 Kg chicken minced
  • 1-liter milk
  • 4 medium onion
  • 1 capsicum
  • 8-9 garlic lobes
  • 2 tbsp flour
  • 1 cup butter
  • 7-8 tbsp of salt
  • 6-7 tbsp of black pepper
  • 8-9 tbsp of chili flacks
  • half cup of oil
  • 3-4 tbsp of oregano powder
  • 1-2 tsp of nutmeg powder
  • 2-3 cups of tomato paste
  • 4 tbsp of soya sauce
  • half a cup of tomato ketchup


We prepare this recipe in 5 steps. If you want your recipe to taste perfect don’t skip a single step.



Take a cooking pot and fill it with 2 liters of water. Once the water has boiled, add 9 sheets of lasagna pasta, 1 tablespoon of salt, and 3 to 4 tablespoons of oil. Cook according to the instructions on the package or for 10 to 12 minutes. Avoid overcooking the sheets because they will continue to soften when we bake the lasagna. Once the lasagna sheets are cooked, strain the liquid and wash them in cold water to stop the cooking process and prevent sticking. Take the lasagna sheets aside.


Start by heating 1 liter cup of milk in a saucepan until just before boiling them remove from the flame and set it aside. Take a pan add 4 to 5 tbsp of butter and melt butter in a large skillet over medium flame. Once the butter is melted, add 2 tbsp of flour, mixed it, and cook for 2 to 3 minutes. Whisking it constantly and make sure don’t make any lumps in it. Pour in the warm milk and cook, whisking continuously, season with 1 tsp of salt, 1 tbsp of crushed black pepper, t tsp, and organ or nutmeg powder. Continue whisking and cooking over medium heat until the sauce is creamy and smooth about 2 to 3 minutes. After that pure into the bowl and take it aside.


To make perfect red tomato pasta sauce. You need to follow these steps. Take a pan add one medium size chopped onion, 3 tbsp oil, and 3 to 4 chopped garlic lobes fry it until it becomes soft and tender. Then add seasoning add half tsp of salt, half tsp of oregano, and 1 tbsp of black chili powder stair it for 2 minutes. Now add 1 and 1/2 cups of tomato paste mixture and cook for 3 to 4 minutes. Your red tomato pasta sauce is ready to take it aside.


Prepare chicken filling, take a non-stick pan then add 5 to 6 tbsp of oil, add 3 medium chopped onions, add 1 tbsp of garlic paste, and saute for 2 to 3 minutes. Add 1 kg chicken minced (qeema) and saute it until mince changes its color Then add 2 chopped tomatoes, half a cup of tomato ketchup, 2 to 3 tbsp of soya sauce, and 2 tbsp of tomato paste. Mix it, and cook for 2 minutes. Now add all dry ingredients one by one, add 2 tsp of salt, 1 tbsp of chili flacks, 1 tbsp black pepper powder, and 1 tsp of dried oregano mix it. Add 1 cup of chicken stock or a cup of water to the chicken minced and cook for 6 to 8 minutes. If minced requires more water add half a cup of water, cook for more 5 minutes and lastly add 1 cup of chopped capsicum and stir for 2 minutes. Your chicken prep is ready, keep it aside.


Now assemble the lasagna in a deep 9 by 13 Castro dish add half a cup of tomato sauce evenly over the bottom and cover that with 3 lasagna sheets. Now add half a cup of white sauce spread it evenly, add the layer of qeema and cup of mozzarella cheese sprinkle the top of qeema. Then spoon half of a tomato sauce and spread evenly. Repeat the process until you have three layers of sheets. This is a good time to preheat the oven to 375 F°. Top the last layer of lasagna sheets with the remaining chicken minced and cover with 1 cup of shredded mozzarella cheese. Adding the cheese on top form the crust makes this lasagna supremely juicy.

Cover the lasagna dish with a large sheet of foil and also very important to keep the cheese from striking the foil and poke the 7 to 8 toothpicks evenly on the top of the lasagna. Then loosely cover it with the foil and seal the edges. Put the dish into the oven and cook for 30 to 35 minutes at 375 F°. After that remove the foil and set the oven for 3 to 4 minutes until the cheese is golden brown.

Take out the lasagna and rest it for 5 minutes. Remove all toothpicks and garnished them with chopped fresh parsley or green coriander. Cut the lasagna, your dish is ready to serve.

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